FINAL COOK BOOK

Section VIII Teacher’s Name:Nurdan Bulan Country: Pamukova, Turkey School: Gazi Ortaokulu

GAZİ SECONDARY SCHOOL Student’s Name: Erkan Özzaim

LENTIL SOUP

Ingredients 1 cup red lentils 1 medium size onion 1 carrot 1 tablespoon tomato or pepper paste 1 teaspoon salt 1 teaspoon crushed pepper or red peppercorns 6 cups of water Sauce 2 tablespoons olive oil or butter 1 tablespoon sweet or spicy paprika Recipe Put everything for the soup in a medium pot and cook on medium heat until the lentils are soft, for about 25-30 minutes. Smoothen it with a blender. If you don’t have a hand blender or if you want to have a chunky soup, chop the onion finely and grate the carrot before you cook them.

MEATBALL

Ingredients 1 medium onion 1/2 bunch of parsley 2 tablespoons butter 1 pounds og ground meat 1/2 cup soft bread crumbs 1 egg 1 teaspoon salt 3 to 4 tablespoons butter or margarine, for cooking meatballs 3 tablespoons all-purpose flour 1 cups beef broth or bouillon Recipe Cook onion in 2 tablespoons of butter. 1 pounds of ground meat, 1/2 cup soft bread crumbs, 1 egg, 1 teaspoon salt mix. Finely chop the parsley. Mix together and form into firm balls about 1-inch diameter. Cook in small batches with a little butter or margarine and shake pan frequently to help prevent sticking. When all meatballs have been browned on all sides, stir flour into pan drippings. Gradually stir in beef broth. Stirring constantly, cook over low heat until thickened.

SHEPHERD SALAD

Ingredients Onion-one piece Cucumber-one piece Tomatoes-two pieces Green pepper-one piece Lemon juice Parsley Olive oil-one tablespoon Salt Recipe Wash all vegetables well. Chop your onion finely and put it in a bowl. Peel your cucumbers, cut them into cubes. Then chop your tomatoes and add them to the mix. Take the seeds off your peppers and put them into the salad. Next, squish half a lemon over the salad, add two tablespoons of olive oil, and salt. Put a pinch of parsley in to your salad. Finally, mix it up finely and serve.

MÜCVER

Ingredients  3 medium sized zucchini, grated  1/2 cup all-purpose flour  3 medium eggs, lightly beaten  1/4 teaspoon freshly ground peper  1 teaspoon salt  200 gr feta cheese, crumbled  1 cup of dill, finely chopped  1/2 cup of parsley, finely chopped  1 cup of fresh mint, chopped  3-4 spring onions, thinly sliced  vegetable oil, for frying RECIPE 1.Place the grated zucchini in a strainer over a large bowl. Toss it with salt and set aside for 1 hour. Squeeze in a clean kitchen towel to extract excess moisture. 2.Transfer to a bowl. First stir in herbs, onions and feta cheese . Add eggs and flour to the vegetables and mixed until evenly com- bined. 3. Heat vegetable oil in a large heavy-bottomed frying pan over medium- high heat. Meanwhile, line a large plate with paper towel to drain excess oil. 4. Carefully drop a heaped tablespoon of zucchini mixture in to pan; repeat, spacing fritters a few inches apart. Pat them down so they become like a flat. 5. Fry until golden brown on both sides. With a slotted spoon tranfer patties to the plate. 6.Serve cold or at room temperature with sour cream.

CARROT CAKE

Ingredients 3 eggs a glass of sugar half a cup of oil a glass of milk two and half cups of flour a packet of vanilla a packet of baking powder 3 carrots a glass of crushed walnuts 1 tablespoon cinnamon RECIPE First, wash carrots, peel and grate them. Se- cond, mix eggs and sugar in a bowl. Add milk and oil into this mixture. Then, add flour,baking powder and vanilla. Next, stir all the ingredients once again and add carrots, walnut and cinnamon. After that, pour the mixture into a ba- king tray. Finally bake it in preheated oven about 30 minutes

ADANA KABAP

Ingredients 350 grams of beef mince. 300 grams of lamb mince. 1 clove of garlic. 2 onions. 1 teaspoon of paprika. 1 tablespoon of hot pepper paste 1/2 bunch of parsley. Chop the onions in cubes. Strain the water into a deep bowl. Crush the garlic and mix it with onions. Mix the minced meat and beef mince with a mixture of onion and garlic. Add chili pepper, black pepper and hot pepper paste to the mixture. Add the oil. Finely chop the parsley and add to the mixture. Rest the mortar in the closet for 2-3 hours. Lubrica- te the grill wire of the oven with tail oil, which you can buy from the butcher, or you can grease it with butter. Heat the oven at 200 degrees in a fanless program. Spread the meat on flat skewers and spread them. Place it on the wire shelf. Cook for 20-25 minutes. Bon Appetit!

ÇİĞ KÖFTE

Ingredients Half a kilo of fine bulgur. 2 nectarine. 2 cloves of garlic. 3 tablespoons of tomato paste 4 tablespoons of pepper paste 3 tablespoons of oil 3 teaspoons of salt. 2 teaspoons of chili peppers 2 teaspoons ground pepper Half tablespoon bitter isot 1 Bunch of Parsley Recipe To prepare cigkofte, knead it well by adding bulgur and tomato paste into the cigkofte tray which is sold specially. After reaching a soft consistency, continue kneading by adding water gradually. If you put a lot of water in bulgur, bulgur will not swell and you should pay attention to this. After the bulgur turns to tomato paste, add salt, chili pepper, parsley, oil, isot and pepper paste and mix them together. If bulgur dries, you can soften it with a small amount of water. Since kneading will tire you, it will be healthier to do it slowly. After the bulgur is softened, knead the onions until they disappear by adding parsley and finely chopped onions. Do not chop the onions with a food processor or blender. You can chop thinly on the board with a thin bla de. Since the water of the onion will give a raw taste to the raw meatballs, the water of the onions will not come out when you cut it by hand. The o n- ions in Çiğköfte will be ready after they disappear from the eye. You can take small pieces to the service plate by squeezing with your palm. You can serve it with cold ayran. Bon Appetit.

Section IX Teacher’s Name: Lucia Zichella Country: Foggia, Italy School: ICS “Da Feltre - Zingarelli” di Foggia

Story of Pizza Margherita A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called \"Pizza Margherita\" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy

Student’s Name: Giuseppe De Palma 1B Italian Pizza Ingredients: Flour Water Yeast Olive oil Sale

Condiments: Tomato Sauce Mozzarella Basil

Student’s Name: Gius

seppe De Palma 1B

Student’s Name: Simone D'Agnone La scarcella Among the typical Easter sweets we find the scarcella, a large shortbread biscuit made with typically poor ingredients and affordable for everyone: flour, oil, eggs. The shape is variable. You can taste bunny-shaped scarcelle, baskets, hearts and much more, commonly decorated with hard-boiled eggs or chocolate and sugared almonds. SIMONE D’AGNONE - Classe I sez. B

Student’s Name: David 1B LASAGNA THE HISTORY The two cities that vie for the birthplace of this delicious traditional dish, which immediately takes us back to fa- mily Sunday lunches, are Bologna and Naples; although each Italian region has its own version of lasagna with more or less important variations. Lasagne were already know in ancient Roman times, which with the name “laganon\" and “laganum” indicated a thin sheet baked in the oven, used with the processing of a dough made from wheat flour. Various testimonies lin- ked up to us speak of a dish made of thin sheets of pasta with meat filling and baked in the oven. In the Middle Ages this dish was so loved that many poets mentioned them in their writings. In the Renaissance era, lasagna first appeared in a cookbook: this recipe included layers of pasta alternating with those of cheese. In 1600 la- sagna with cheese and meat was born in Emilia, entered right among the 10 typical Emilian dishes, and, a century later with the introduction of the Neapolitan tomato sauce, the most loved dish by the Italians was born.

HOW TO MAKE BOLOGNESE LASAGNA The classic lasagna recipe is still one of the most popu- lar, so here's how to make Bolognese lasagna: Ingredients for 6 people: 200 gr of egg pasta for lasagne 50 gr of Parmesan cheese A knob of butter 750 gr of lean ground beef 250 gr of fat ground beef Carrots 100 gr 80 gr of celery 160 gr of onion Oil Tomato puree 300 gr Salt Ingredients for the bechamel: 1 l of milk 100 gr of white flour Salt Nutmeg A pinch of pepper, if you like.

Ingredients for the ragù: 1 small onion 1/2 stick of celery 1 small carrot 150 g of ground bacon 250 g of ground pork loin 350 g of ground beef muscle (half folder and half flap) 1/2 glasses of dry white wine 1 glass of whole milk Around 400 g of tomato sauce 2 tablespoons of tomato pas- te Extra virgin olive Oil 1 knob of butter Coarse salt Pepper

PREPARATION: • The first step to make the perfect lasagna with Bolognese sauce is to prepare a chopped celery, carrot and onion and fry it with extra virgin olive oil in a pan for about ● minutes. 2. Then add all the ground beef and brown it for about 20 minutes, blending it with a drop of white wine, among the best ones for cooking. 3. Evaporate the alcohol and incorporate the tomato puree, add salt and cook for about an hour and a half. In the meantime, you can prepare your bèchamel:

1. Melt the butter over low heat and stir in the flour, stirring vigorously to avoid the formation of lumps, 2. Add the milk, salt and a pinch of grated nutmeg, 3. Continue mixing by thickening the bechamel. Now you can start composing your lasagna: 1. Grease a baking dish and add a layer of bechamel sauce, 2. Arrange the first layer of puff pastry with egg, add bec- hamel sauce, ragù, a good sprinkling of grated Parmesan cheese and continue like this, alternating the layers until the dish is completed. The cooking of lasagna is very simple, in a preheated oven, bake at 180 degrees for about 30 minutes, and a delicious dish is ready that everyone likes!

Student’s Name: David 1B



Student’s Name: Maria Vittoria Faleo 1B PENNETTE ALL’ARRABBIATA! Ingredients: 1) Penne 2) Peeled tomatoes 3) Garlic 4) Dry chili pepper 5) Parsley 6) Extra virgin olive oil 7) Fine salt Nationality: Pennette all’arrabbiata come from Roma, and it is widespread throughout Lazio Method: Heat the olive oil in a saluté pan (medium heat) and add the chopped ingredi- ents (garlic,chili) into the pan.Saluté for a couple of minutes or until the garlic becomes golden, then add the choppedtomatoes, season with salt, stir for a few second. Cook penne pasta al dente, drain it and addi t into the pan con- taining the sauce, then sprinkle with chopped parsley give a quick stir and serve immediately.

Student’s Name: Anna Occulto 1D Piatti Tipici Italiani Italy is known worldwide also thanks to its typical dishes. Each region has its own specialty such as: pizza in Campania This is a typical Margherita Pizza made of Mozzarella cheeese, tomato sauce, basil and olive oil Carbonara from a region called Lazio in middle Italy It is made of a sauce consisting of fried pork cheek, some eggs, grated cheese and some pepper Arancini from Sicily They are made of rice and inside they are full of peas and mozzarella with tomato sauce Pasta with pesto sauce from Liguria

This dish consists of spaghetti with a basil sauce. It is so delicious and delicate Pasta con cime di rapa from Apulia (our region) The ears with the turnip tops are a typical Apulian first dish, made of simple and tasty ingredients. It is an ancient dish: it appears that the recipe was already known in 1500. Piadina romagnola from Emilia Romagna This is a typical recipe based on a kind of bread made of flavour, water, a little salt and olive oil. The typical PIADINA is accompanied with ham and mozzarella

Student’s Name: Giuseppe Marchese 1B COLOMBA PASQUALE Colomba pasquale or Colomba di Pasqua (\"Easter Pigeon\") is an Italian traditional Easter cake, the equivalent of the two well-known Italian Christmas desserts, Panettone and Pandoro. Several legends are associated with the origin of Colomba. The first would go back to the times of the Lombard King Alboin, who, after three years of siege, invaded Pavia on the day of Holy Saturday; while he was deciding what the fate of the city would be, an old man came and offered him sweet breads, with doves form, as a sign of peace. Alboino liked it so much that he promised to respect the city and its inhabitants.

Another version connects them with the Queen Teodolida and San Colombano, who invited for lunch, refused the food with venison, because of the Lent. The queen was offended and the monk said that he would only eat the meat after the blessing: when he did so, the dishes became white bread doves. Another legend goes back to the battle of Legnano, invented by a commander of the Carrocio, in honor of the pigeons who placed themselves on the Lombard coats of arms during the battle. The dough for the Colomba is made in a manner similar to panettone, with flour, eggs, sugar, natural yeast and butter. Unlike the panettone, it usually contains candied peels and no raisins. The dough is then transformed into a pigeon shape (Colomba in Italian) and finally covered with crystal sugar and almonds before being baked

Ingredients: (for 2 Colombe of 500 g or 2 of 300 g plus 2 of 170 g) • 500 g flour Manitoba • 100 g sugar • 140 / 150 ml water • 100 g butter • 5 g salt • 15 g brewer's yeast • 2 eggs • 1 egg yolk • 1 vanilla pod • grated orange and lemon peel For the glaze: ● 50 g of flour ● 100 g sugar ● crystal sugar ● Almonds ● Enough water Procedure: 4. Make a batter with all the ingredients, using half of the water, when you have made the dough ball, add the remaining water until you have got a soft but elas- tic dough. Hand or knead with the hook of the food processor until you have a nice smooth dough, it takes about 15-20 minutes to perfect. Papum recom- mends, at intervals of 10 minutes, to turn the dough over a few times on a surf a- ce to give the dough more power. 5. Let rise in a greased bowl covered with plastic wrap until it doubles, it will take about 1 hour and 30 minutes. After this time proceed with the molding of the pigeons. If you do it without mold, the steps are as follows: First, cut the dough into pieces of 100g, then roll each piece wrapped, turn 90 degrees and roll ag- ain. Then divide each piece into two equal pieces and roll both again. Make with these pieces the wings and the body of the dove. Stretch the dough for the wings, give it a U-shape and place in the mold; Take the dough for the body, stretch it a bit, sculpt the head and place it across the wings. 6. Let covered in a dry, warm place. The dough should double, it will take about two hours. 7. Prepare the glaze: Mix the flour with the sugar and a little water until you have a thick consistency, but able to be spread with a brush. Carefully spread the pige- ons with this porridge and sprinkle with granulated sugar, plenty of crystal sugar and almonds.

8. Bake in a static oven at 210 degrees for about 10 minutes, if you make small colombe and for about 25-30 minutes when you prepare big ones; always do the toothpick test. You can also freeze and store them for 3-4 days in sealed food bag.



Student’s Name: Andrea Leonardo 1B



Student’s Name: Stefano V. 1B



Tiramisù Aurora F. 2D